Oooh, this is good, you guys. Really good. I swear, I’ve been looking for a good carrot cake ice cream for ages, and I’ve tried it at a bunch of excellent ice cream parlors, but this is definitely the best one I have EVER had. It starts with my carrot cake jam (which I really can’t get enough of, in case you couldn’t tell), which gets swirled generously into a no-churn ice cream that tastes like frozen cream cheese frosting. Add in a generous handful of graham cracker crumbs (you could add nuts as well), and you have a sinfully delicious scoop of creamy, gooey-chewy (that’s a word, right?), carrot cake-y goodness.
Once you’ve made the jam, this recipe takes almost no time at all to come together, and I guarantee it’s worth the effort. I’m already plotting when I can make my next batch, because I’m already reaching the bottom of the container on this one and can’t stand the thought of running out!
Carrot Cake Ice Cream
- 8 oz. cream cheese (full fat), room temperature
- 14-oz can of sweetened condensed milk
- 3 tbs. packed brown sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 2 cups cold heavy cream
- 2 cups carrot cake jam
- 1 cup graham cracker crumbs
- In the bowl of a stand mixer, beat cream cheese and brown sugar until smooth.
- Add sweetened condensed milk, vanilla, salt, and cinnamon, and continue beating until smooth.
- Transfer your cream cheese mixture to a large bowl, then pour your heavy cream into the mixer bowl.
- Switch to a whisk attachment and whip the cream to stiff peaks.
- Scoop 1/3 of the whipped cream into your cream cheese bowl and fold until combined. Repeat twice with the remaining cream.
- Layer into your ice cream container with generous swirls of carrot cake jam and crumbled graham crackers– don’t skimp on either of these, they really make the ice cream incredible.
- Freeze at least 8 hours, until firm.
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